Ultimate Homemade Spaghetti and Meatballs in Rich Marinara Sauce
There are few dishes as universally beloved and comforting as a classic plate of spaghetti and meatballs. This cherished recipe elevates a simple weeknight meal into a culinary experience, boasting an incredibly flavorful marinara sauce generously seasoned with fresh herbs, and perfectly crafted, juicy, and tender meatballs. The secret to these exceptional meatballs lies in a thoughtful blend of ground pork, ground beef, and breadcrumbs, ensuring every bite is moist and packed with savory goodness. Get ready to create a meal that will become a treasured family tradition in your home.
Why This Homemade Spaghetti and Meatballs Recipe Is a Must-Try
Spaghetti and meatballs, especially when served alongside freshly baked Italian bread, hold a special place in many hearts and kitchens. It’s more than just a meal; it’s a deeply personal experience, often steeped in family tradition, with recipes passed down through generations, evolving slightly or remaining true to their ancestral roots. Our version honors this tradition while offering modern enhancements for maximum flavor and ease.
The success of this dish begins with our vibrant, aromatic marinara sauce. We believe a good sauce needs time to develop its full potential, so we always start the marinara first, allowing it to gently simmer while the meatballs are being prepared. This slow simmer melds the flavors of sun-ripened tomatoes, sweet onions, pungent garlic, and a generous medley of fresh herbs like Italian parsley, thyme, oregano, and basil. The specific herbs often depend on what’s thriving in the garden, bringing a fresh, seasonal touch to the sauce. A splash of red wine adds depth and complexity, creating a marinara that is intensely flavorful, perfectly balanced, and utterly irresistible. Seasoned with freshly ground black pepper and a touch of garlic salt, this sauce forms the rich, savory foundation of our ultimate spaghetti and meatballs.
Then there are the meatballs – the stars of the show! What sets our meatballs apart is the strategic combination of ground pork and ground beef, complemented by breadcrumbs. This blend isn’t arbitrary; the pork contributes extra juiciness and a richer flavor profile, while the beef provides that classic hearty texture. The breadcrumbs act as a crucial binder, ensuring the meatballs remain tender and moist, rather than becoming dense or tough. Each ingredient is carefully chosen to create a meatball that is not just flavorful on its own, but also perfectly absorbs the luscious marinara sauce as it simmers, resulting in a dish that truly shines as a comforting family favorite.
RELATED: Enhance your meal with this perfect side – Cheesy Garlic Bread
Essential Ingredients for Perfect Spaghetti and Meatballs
Crafting the perfect spaghetti and meatballs starts with selecting the right ingredients. Below, you’ll find a general overview of what you’ll need to create this delicious meal. For precise measurements, a detailed list, and step-by-step instructions, be sure to scroll down to the printable recipe card at the very end of this post. We always recommend using fresh, high-quality ingredients to achieve the most authentic and robust flavors in your homemade Italian dishes.
Ingredient Information and Smart Substitution Ideas
To help you tailor this classic dish to your taste and what you have on hand, here’s a deeper dive into the key ingredients and some suggested substitutions:
MEATBALLS – Our signature juicy and tender meatballs rely on a flavorful mixture of ground pork, ground beef, and breadcrumbs. This blend is key for both taste and texture. The fat content in the pork helps keep the meatballs incredibly moist, while the beef provides a robust, classic flavor. The breadcrumbs, often plain or Italian-seasoned, act as a binder, preventing the meatballs from becoming too dense or falling apart. They also help absorb the meat juices, contributing to that irresistible tenderness.
- Substitution Tip: If you prefer a bolder flavor, you can absolutely substitute the ground pork with an equal amount of mild or spicy Italian sausage (casings removed). This will infuse your meatballs with a delicious fennel and herb kick. For a leaner option, you can use ground turkey or chicken, but be mindful that these meats are less fatty and may result in a slightly drier meatball; adding a bit more breadcrumbs or an extra egg can help maintain moisture.
SAUCE – Our rich marinara sauce is a harmonious blend of diced tomatoes, concentrated tomato paste, fresh garlic, fragrant onion, robust red wine, and a selection of aromatic fresh herbs.
- Diced Tomatoes: We use plain diced tomatoes to control the seasoning, but feel free to experiment. You can certainly use flavored canned diced tomatoes, such as those pre-seasoned with garlic, basil, and oregano, or even fire-roasted diced tomatoes for a smoky undertone. If using flavored cans, you might want to slightly reduce or omit some of the fresh herbs you add later to avoid overpowering the sauce.
- Tomato Paste: This is a crucial ingredient for adding deep, concentrated tomato flavor and a beautiful richness to the sauce. Don’t skip it!
- Aromatics (Garlic & Onion): Sautéing these first forms the aromatic base of the sauce, releasing their sweet and pungent flavors.
- Red Wine: A good quality red wine, such as Port or a simple Shiraz, works wonders in deglazing the pan and adding a layer of complex flavor to the marinara. If you have a favorite dry red wine for cooking, by all means, use it! For those who prefer to cook without alcohol, a good quality beef or vegetable broth makes an excellent substitute, adding savoriness without the wine.
- Fresh Herbs: We love using a mix of fresh Italian parsley, thyme, oregano, and basil for a vibrant, authentic taste. If fresh herbs aren’t available, you can use dried herbs. As a general rule, use about one-third the amount of dried herbs compared to fresh, as their flavor is more concentrated.
- Seasoning: Freshly ground black pepper and garlic salt enhance the overall taste. Adjust to your preference.
How to Master Homemade Spaghetti & Meatballs in Marinara
These step-by-step photos and detailed instructions are here to guide you through making this incredible recipe. For a convenient printable version with all measurements and instructions, scroll down to the full recipe card at the bottom of this post. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
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Crafting the Flavorful Marinara Sauce
In a medium saucepan or a Dutch oven, begin by heating your olive oil over medium heat. Add the minced onion and sauté gently for 3-5 minutes until it softens and becomes wonderfully fragrant, releasing its natural sweetness. Then, add the minced garlic and continue to sauté for just another minute; be careful not to let the garlic brown, as it can turn bitter. This initial sautéing step is crucial for building a rich flavor base for your sauce. Once fragrant, combine all the remaining sauce ingredients in the pan, mixing everything thoroughly. Bring the mixture to a gentle boil over medium-high heat. Immediately reduce the heat to low, allowing the sauce to simmer gently for at least 30 minutes. Stir occasionally to prevent sticking and to ensure all the flavors meld beautifully. Season with garlic salt to taste.
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Preparing Your Juicy Meatballs
In a large mixing bowl, use a fork to gently combine all the meatball ingredients: ground beef, ground pork, minced garlic, minced onion, breadcrumbs, egg, dried thyme, dried parsley, grated Parmesan, and black pepper. The key here is to mix gently and sparingly. Overworking the meat mixture can activate the proteins too much, resulting in tough, dry meatballs. Mix just enough until all ingredients are barely incorporated.
- After the initial fork mixing, use your hands to briefly ensure everything is thoroughly combined. Work the mixture for no more than one minute – just long enough for it to come together into a cohesive mass. This minimal handling is crucial for tender meatballs.
- Use a cookie scoop (a 1.5 to 2-tablespoon size works well for medium meatballs) to portion out the meat mixture. I typically place them directly from the scoop into the pan, allowing them to retain a more rustic, homemade shape. If you prefer a perfectly round meatball, you can quickly roll them in your palms, but remember: only for a moment! Avoid over-rolling to maintain tenderness.
- Heat 2 tablespoons of olive oil over medium heat in a large sauté pan or skillet. Once hot, carefully add the meatballs in a single layer, making sure not to overcrowd the pan. Brown them evenly on all sides, creating a beautiful golden-brown crust. This step not only adds flavor but also helps the meatballs hold their shape. Once browned, remove the meatballs from the pan and drain any excess fat. It’s important to leave any caramelized bits of meat stuck to the bottom of the pan – these are packed with flavor!
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Bringing It All Together
Deglaze the pan with 2 tablespoons of red wine (or broth). Scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon – this adds immense flavor to your sauce. Return the browned meatballs to the pan. Pour your prepared marinara sauce over the meatballs, ensuring they are mostly submerged. Bring the sauce to a gentle boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for a minimum of 30 minutes. This simmering time allows the meatballs to fully cook through and absorb the incredible flavors of the marinara.
EXPERT TIP: For an even richer, deeper flavor, you can simmer the meatballs in the marinara for up to 2 hours. Just be sure to check the sauce occasionally and add a little water or broth if it begins to thicken too much, keeping it at your desired consistency.
- Serve your magnificent homemade spaghetti and meatballs generously over freshly cooked al dente spaghetti noodles. Garnish with fresh basil and grated Parmesan cheese for the perfect finishing touch.
This flavorful marinara sauce is versatile enough to be made in advance. It can be stored in an airtight jar in the refrigerator for several days. When serving, I often prefer to ladle the marinara and meatballs over individual plates of noodles, which helps keep any potential leftovers from becoming soggy, as the pasta can absorb too much sauce if stored together.
Frequently Asked Questions & Expert Tips for Success
Absolutely! This meatball recipe yields a generous batch, typically around 65 small or 45 medium-sized meatballs. This is perfect for meal prepping. I usually divide the raw meatball mixture into three portions: I cook one portion for immediate enjoyment and freeze the remaining two for future meals. You can freeze them either raw or after browning. For best results, place the meatballs in a large freezer-safe Ziploc bag or use a vacuum sealer for extended freshness. They will maintain their quality in the freezer for approximately 3-4 months.
To Thaw and Cook Frozen Meatballs:
- If you froze raw meatballs, thaw them in the refrigerator overnight. Then, proceed to brown them in a skillet as per step 5 in the instructions.
- If you froze browned meatballs, thaw them in the refrigerator overnight. You can then add them directly to simmering marinara sauce.
- For frozen sauce: thaw the marinara sauce in the refrigerator or gently warm it in a saucepan over low heat.
- Once meatballs (raw or browned) and sauce are thawed, submerge the meatballs in the sauce in a saucepan, bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until heated through and cooked to an internal temperature of 160°F (71°C).
Feel free to halve the meatball recipe if you prefer a smaller batch.
To maintain optimal freshness and flavor, store your leftover spaghetti and meatballs in a well-sealed, airtight container. Keep it refrigerated for up to 3-4 days. For best results, store the pasta and sauce/meatballs separately if you anticipate having leftovers, as this prevents the pasta from becoming overly soft and mushy.
Absolutely! The marinara sauce is excellent for meal prep. You can make it a day or two in advance and store it in an airtight container in the refrigerator. The flavors will deepen even further with time, making your meal even more delicious. Just gently reheat on the stovetop before adding the meatballs.
While the recipe specifies spaghetti, you can certainly use other pasta shapes that hold up well to a hearty sauce, such as fettuccine, linguine, bucatini, or even penne or rigatoni. Choose a good quality durum wheat pasta for the best texture. Always cook your pasta al dente according to package directions, as it will continue to cook slightly when combined with the hot sauce.
Delightful Serving Suggestions for Spaghetti and Meatballs
A hearty plate of spaghetti and meatballs is a complete meal in itself, but pairing it with the right accompaniments can elevate your dining experience. The classic choice is, of course, a warm, crusty slice of homemade Italian bread, perfect for soaking up every last drop of that incredible marinara sauce. Other fantastic bread options include our homemade pull-apart dinner rolls, savory garlic cheese rolls, or aromatic garlic parmesan rolls. For a lighter, refreshing contrast, a crisp green tossed salad or a classic Caesar salad makes an excellent side. You could also serve it with some simply steamed or roasted vegetables like asparagus, broccoli, or green beans to add more color and nutrition. Don’t forget the finishing touches: a generous sprinkling of freshly grated Parmesan cheese and a few leaves of fresh basil will bring out all the vibrant flavors. For a truly satisfying meal, this dish also pairs wonderfully with a medium-bodied red wine like a Chianti or Sangiovese, echoing the Italian flavors.
Explore More Delicious Pasta Recipes
If you love the rich, comforting flavors of pasta, explore some of our other popular recipes:
- Ravioli Lasagna
- Classic Italian Lasagna with Meat
- Bright and Fresh Pasta Primavera
- Homemade Sun-Dried Tomato Pesto
- Quick Instant Pot Spaghetti and Meat Sauce
- Creamy Chicken Alfredo
I absolutely love to spend my time in the kitchen, experimenting with new flavors and perfecting classic dishes, then sharing my culinary adventures with all of you! To make sure you never miss out on our latest delicious creations, I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe here and start receiving your free daily recipes to inspire your next meal!
Spaghetti and Meatballs in Marinara Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: Italian
Ingredients
For the Marinara Sauce
- 1 tablespoon olive oil
- ¼ cup onion minced
- 2 large cloves garlic minced
- 28 oz diced tomatoes 2 (14-oz) cans, undrained
- 6 oz tomato paste 1 small can
- 1 cup water
- ¼ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- ½ cup red wine (such as Port or Shiraz)
- garlic salt to taste
For the Juicy Meatballs
- 2 lbs ground beef preferably 85/15 fat ratio for flavor
- 1 lb ground pork (or Italian sausage, casings removed)
- 2 medium cloves garlic minced
- 1 tablespoon onion finely minced
- ¼ cup bread crumbs (plain or Italian-style)
- 1 large egg
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried parsley chopped
- ¼ cup grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
Other Ingredients
- 2 tablespoons olive oil (for browning meatballs)
- 2 tablespoons red wine (for deglazing, or beef/vegetable broth)
- 1 pound dry spaghetti noodles
- Fresh basil and grated Parmesan cheese for garnish
Tools You’ll Need
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Medium Saucepan (or Dutch Oven)
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Large Skillet or Sauté Pan
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Large Mixing Bowl
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Cookie Scoop (1.5-2 tbsp size)
Before You Begin
You can freeze the meatballs either raw (formed but uncooked) or after browning them. The marinara sauce can also be frozen in airtight containers or jars.
To Thaw and Reheat:
- Thaw frozen marinara sauce in its jar or container in the refrigerator overnight, or gently warm it on low heat on the stovetop.
- Thaw frozen meatballs (raw or browned) in the refrigerator overnight.
- If meatballs were frozen raw, brown them in a skillet first according to step 5 of the main instructions.
- Once thawed (and browned if necessary), submerge the meatballs in the warmed marinara sauce in a saucepan. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until the meatballs are thoroughly heated through and reach an internal temperature of 160°F (71°C).
- Serve with freshly cooked spaghetti and your favorite garlic bread.
Instructions
For the Marinara Sauce
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In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add the minced onion and sauté for 3-5 minutes until it softens and becomes fragrant. Stir in the minced garlic and sauté for another minute, being careful not to burn it.1/4 cup onion, 2 large cloves garlic, 1 tablespoon olive oil
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In the same saucepan, combine all remaining sauce ingredients: diced tomatoes, tomato paste, water, dried oregano, dried thyme, dried basil, freshly ground black pepper, and red wine. Mix everything thoroughly until well combined.
CHEF’S TIP: For a chunky sauce, incorporate all ingredients into the onion and garlic mixture. If you prefer a smoother marinara, transfer the entire mixture (including the sautéed garlic and onion) to a blender and process until it reaches your desired consistency before returning it to the pan.
Bring the sauce to a gentle boil over medium-high heat. Immediately reduce the heat to low and let it simmer, stirring occasionally, for at least 30 minutes. This slow simmer allows the flavors to deepen and meld beautifully. Season to taste with garlic salt, adjusting as needed.
28 oz diced tomatoes, 6 oz tomato paste, 1 cup water, 1/4 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/4 teaspoon freshly ground black pepper, 1/2 cup red wine, garlic salt
For the Meatballs
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In a large bowl, use a fork to gently combine all of the meatball ingredients: ground beef, ground pork, minced garlic, minced onion, bread crumbs, egg, dried thyme leaves, dried parsley, grated Parmesan, and freshly ground black pepper. It’s crucial to mix gently and avoid overworking the mixture, as this can lead to tough meatballs. Mix just until the ingredients are barely incorporated.2 lbs ground beef, 1 lb ground pork, 2 medium cloves garlic, 1 tablespoon onion, 1/4 cup bread crumbs, 1 large egg, 1/4 teaspoon dried thyme leaves, 1/4 teaspoon dried parsley, 1/4 cup grated Parmesan cheese, 1/4 teaspoon freshly ground black pepper
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Once the ingredients are lightly mixed with a fork, use your hands to briefly ensure everything is thoroughly combined. Work the mixture for no longer than one minute; just enough for it to come together. Minimal handling is the secret to tender, juicy meatballs.
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Use a cookie scoop (a 1.5 to 2-tablespoon size works perfectly for medium meatballs) to portion the meat mixture. I prefer to place them directly from the cookie scoop into the pan for a more rustic look. If you desire perfectly round meatballs, you can gently roll them in your palms for just a moment; again, be careful not to overwork the meat!
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Heat 2 tablespoons of olive oil over medium heat in a large sauté pan or skillet. Add the formed meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown them evenly on all sides until a nice crust forms. This step adds flavor and helps the meatballs hold their shape. Remove the browned meatballs from the pan and drain any excess fat, leaving behind any delicious caramelized bits stuck to the bottom of the pan.
CHEF’S TIP: This recipe makes a significant quantity of meatballs. I typically cook about 10-12 meatballs in the marinara for one meal and freeze the remaining browned meatballs for later use (see FAQ for freezing tips).
2 tablespoons olive oil -
Deglaze the sauté pan with 2 tablespoons of red wine (or beef/vegetable broth), scraping up any browned bits from the bottom of the pan with a wooden spoon – these bits are packed with flavor! Return the browned meatballs to the pan. Pour your prepared marinara sauce over the meatballs, ensuring they are mostly covered. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for a minimum of 30 minutes. This simmering time allows the meatballs to finish cooking and to truly absorb the rich flavors of the marinara. For an even more intense flavor, you can simmer the meatballs for up to 2 hours. If simmering for an extended period, you may need to add a little water or broth periodically to prevent the marinara from becoming too thick.2 tablespoons red wine
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Serve your delicious homemade spaghetti and meatballs generously over freshly cooked al dente spaghetti noodles. Garnish with additional grated Parmesan cheese and fresh basil leaves for a vibrant finish.1 pound dry spaghetti noodles
Additional Expert Tips & FAQs
- If you prefer to use fresh herbs instead of dried for the marinara sauce, simply double the measurements for fresh herbs as their flavor is less concentrated.
- For a non-alcoholic option, you can easily substitute beef broth, vegetable broth, or even non-alcoholic red wine for the red wine in both the marinara sauce and the deglazing step.
- To keep your cooked spaghetti from sticking, add a tablespoon of olive oil to the boiling water before adding the pasta, and make sure to stir it frequently during the first few minutes of cooking.
- Always cook your pasta al dente (to the tooth) – it should be firm but not hard. Overcooked pasta can become mushy and compromise the overall texture of your dish.
- Don’t be afraid to adjust seasonings! Taste your marinara sauce after it has simmered for a while and adjust salt, pepper, or garlic salt as needed to suit your palate.
Nutrition Information
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on June 15, 2012 and has since been updated with new photos, expanded content, and expert tips.